Baked Vegan Pumpkin Doughnuts
Baked Gluten-Free Vegan Pumpkin Doughnuts flavoured with fresh ginger, ground cinnamon, and nutmeg are the perfect fall treat and can also be made gluten-free!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Preheat oven to 375° F (190° C)
Grease your doughnut pan
Prepare your flax egg
by whisking together ground flax seeds and water. Set aside to thicken.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, cinnamon, ginger, and nutmeg.
In a small bowl, mix the non-dairy milk, pumpkin puree, melted coconut oil, grated ginger, vanilla extract, and flax mixture together.
Pour wet ingredients into dry ingredients and mix well to combine. Don't over mix.
Using a piping bag or a large Ziploc bag (see note below), pipe the mixture into each cavity of your doughnut pan.
Bake for 10 minutes.
Remove from oven and let the pan sit for a few minutes before removing the doughnuts.
Remove the doughnuts from the pan and place on a cooling rack.
While the doughnuts are cooling, make the sugar spice topping:
Add the sugar to a small bowl, add cinnamon and ground ginger and mix together.
When the doughnuts have fully cooled, one at a time, brush the tops with a little of the melted coconut oil and dip each one into the sugar topping until the top is coated. Repeat with all the doughnuts.
- Before making this recipe, please read recipe notes below and FAQ above for helpful tips to ensure your pumpkin doughnuts are a success.
- If you are making the vegan only version, only use 1/2 cup of the non-dairy milk.
- If you are making the vegan gluten-free version, it's important to know that every gluten-free flour blend uses different ingredients and ratios. Results will always vary when different flours are used. I have never used any other brand of flour to make these doughnuts, other than Bob's Red Mill 1 to 1 Baking Flour (the one with the blue label you see in the link), so please know that your results may not be the same as mine if you substitute with a different gluten free flour.
- Coconut flour will NOT work in this recipe.
- Brown sugar can be used instead of coconut sugar in the doughnut batter.
- A piping bag is recommended for getting the batter into the pan. If you don't have a piping bag, use a large Ziploc bag and snip off the end to stand in for a piping bag. If you don't have either, carefully spoon the batter into each doughnut cavity.
- It's best to eat the doughnuts the same day they were made, but if you have leftovers, refrigerate them and eat within the next day or so.
- Nutrition info is based on 1 vegan gluten-free doughnut and is only to be used as a rough guide. Calorie count for 1 doughnut using the vegan only recipe is 192 calories. Click to learn how nutrition info is calculated on this website.
Serving: 1doughnut | Calories: 212kcal | Carbohydrates: 36g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 163mg | Potassium: 35mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1250IU | Vitamin C: 0.8mg | Calcium: 70mg | Iron: 0.5mg